ArticleKorean journal for food science of animal resources2017
Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea.
Article in Korean journal for food science of animal resources, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Nutritional and bioactive properties of native chicken eggs: Global perspectives on human health implications.Poultry science · 2026Review
- Nutritional and sensory evaluation of a formulated Hanwoo beef patty and commercial plant-based alternatives.Food science of animal resources · 2026Article
- Comprehensive comparison of egg yolk of three Korean native chicken varieties: physicochemical quality, antioxidant activity, and flavor-related substances.Journal of animal science and technology · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
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Abstract
The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol, α-glucosidase inhibition activity, and antioxidation activity were determined. The proximate composition, general qualities, and pH values of CE and BE showed no significant differences, except in moisture composition, weight, and shell thickness. Moisture content and weight of BE were significantly lower than those of CE. However, shell thickness and weight of BE were higher than those of CE (
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